Coming home, the Ultimate Braai Master blog tour

This entry was posted on 08 November 2013.
The final stop on the blog tour for the new Ultimate Braai Master cookbook, Roads Less Travelled in which Justin, Bertus and Marthinus share their top braai tips. 
 
Justin Bonello on the braai:
 
1. Only braai with wood! Personally, I never use briquettes. The smoke from the wood will only add awesomeness to the flavour.
2. Plan ahead with coals – they can take up to an hour to become grey and ashy and please, when you tell your mates you will be eating at 7 o’clock, 7.30pm is ok, 11pm is not!
3. ‘Is the fire ready yet?’ Test the temperature first by holding your hand 10cm above the grid! 
2-3 seconds = steaks and chops
3-4 seconds = chicken and fish
5-8 seconds = wors, breads and puddings!
4. Don’t ever overcook your meat! Meat loses its flavoursome moisture over a braai, so the longer you cook your meat the tougher and drier it will become and nobody likes to eat cardboard.
5. Fat is actually a very important component as it flavours the meat and adds to the natural juices and keeps the meat moist. The beauty of a braai is that you’re not eating the fat, but merely using it for flavour.
6. My rule of thumb with fish – don’t try and kill it again! Stick to about 20 minutes with regular basting (you can always pop it back on the braai if need be).
7. Chicken tips:      
- I always allow it to sit in some marinade before braaiing.
- Braai chicken with its skin on to help keep moisture.
- When you pierce the skin and the juices run clear, it’s cooked but don’t pierce it all the time otherwise you will have cardboard. Only use tongs to turn your chicken.
8. Steak tips:           
- Always try and get your hands on good quality meat.
- Bring the steak to room temperature and pat dry before seasoning. 
- After cooking, let it rest. 
9. ICE IS ESSENTIAL!!! Warm beers will ruin any occasion.
10. Choose your friends carefully. And always remember, there are no bad braai masters, just friends who aren’t hungry enough!
 
Bertus on the braai:
 
1. I believe you should season meat well before you braai it, you can’t properly season meat once it has been sealed. 
2. Control the heat! Slow heat for longer-cooking cuts and high heat for rare cuts. 
3. Cook fish and chicken on the bone, it is much tastier. There is truth to the old saying... “the closer to the bone, the sweeter the meat.”
4. Try to use natural charcoal or wood for braaing, gas braais don’t count! 
5. For a successful braai, make sure the beers are cold. 
 
Marthinus on the braai:
 
1. The essence of any braai is using good quality wood!
2. Don’t get too overconfident, cook what you are most comfortable with and you can always play around with the basics. 
3. If you are slow-cooking on fire, add some smoking chips for great flavour.
4. ALWAYS watch your heat!
5. Season well and enjoy it with friends – that’s what a braai is all about.
 
 
The blog tour may be over, but you can still read the reviews and download the recipes from each of the blogs PLUS you can win a copy of the book. Here's a handy day-by-day guide to help you out:
 
 
Day 2: Mzansi Style Cuisine – Reviewgiveaway and for the more adventurous braai masters a tongue and tail potjie recipe.
 
Day 3: The Gorgeous Gourmet – Giveaway and the one-meal salad recipe
 
Day 4: Cape Cook Mussel curry recipe.
 
Do you have braai tips you’d like to share with Justin? Or a question you’d like to ask him about a particular recipe? From 11am on Tuesday 19 November, Justin Bonello will be taking your questions on Ultimate Braai Master Twitter (@ultimatebraai). Join in using the #ubm hashtag.  
 
Follow us on Pinterest for more recipes from Roads Less Travelledin the meantime, here's a sneak peek inside the book. 
 
 
 
 
 
 

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